My love affair with peaches (and cast iron) continues. So here they are, married and living happily ever after in a Skillet Peach Crisp. Making my house smell so sweet and spicy on this cool, rainy summer day.
Before we left on our camping trip, I bought a bag of peaches that were not remotely ripe. We packed them on our trip and they suffered a little bruising during transport, so I wanted to use them up right away (darn you, fruit flies). To use them for this Peach Skillet Crisp, I just cut out the bruised parts.
Please make this in an 8 x 8 pan, if small skillets are in short supply. Or if there are lots of peaches to be used, just double and bake in a large skillet or 9 x 13 pan. There are also plenty of recipes that incorporate other fresh, summertime fruit into the crisp, so experiment and comment if you try anything. Add a handful of blueberries, red or black raspberries or blackberries – they are all winning combos!
To make the crisp, I used a pastry blender, but it takes awhile. A stand mixer, a fork or two knives will also work to break the butter up into small pieces in the oatmeal/flour mixture. I added pecans after I finished cutting in butter, but that is completely optional.
With most fruit crisps, the addition of citrus adds a real depth of flavor and brings out the natural flavors of the fruit without it just tasting overly sweet. I used lemon zest for peaches and it was delicious. This zester is from The Pampered Chef and it makes quick work out of zesting a lemon. Organic lemons work best, but they are very expensive (almost double the price!) so wash waxy lemons well.
Peel and slice the peaches, then mix the them with the lemon zest, cornstarch, cinnamon, nutmeg, vanilla and brown sugar in a small bowl. Pour the mixture into the buttered skillet (or 8 x 8 pan).
Top with the crisp and dot with butter!
Now, top with ice cream.
And remember to share.
Peach Skillet Crisp. Remember to share. Sharing is nice.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Yield : for a family
- Allergens : nuts
- peaches - 5, sliced
- brown sugar - 1/4 cup
- cornstarch - 2 tsp
- ground cinnamon - 1 tsp
- ground nutmeg - 2 dashes
- lemon zest - 1 tsp
- vanilla - 1 tsp
- flour - 1/2 cup
- quick oats - 1 cup
- brown sugar - 1/4 cup
- salt - 1/2 tsp
- butter, sliced - 6 Tbsp to cut in and the rest of the stick to dot on top
- pecans (optional) - 1/2 cup, chopped
Preheat oven to 375 degrees F.
Peel or blanche 5 - 6 peaches and slice into a medium bowl. Add the lemon zest, brown sugar, cornstarch, cinnamon, nutmeg and vanilla. Stir gently.
In a medium bowl, mix the flour, oats, brown sugar and salt. Slice the butter and add it to the bowl and blend using a pastry blender or 2 knives until it looks like coarse crumbs. Alternately, mix it in the bowl of a stand mixer.
Add the pecans and stir. Place the peach mixture in the bottom of the skillet, then top the peaches with the crisp and dot with pats of butter.
Bake for 30 - 40 minutes or until brown and bubbly.